Shaved Collard Greens Salad with Marinated Padrons

This recipe is adapted from Six Seasons Pg. 304.

Prepare one large bunch of Collards

• Wash collards.
• Remove stems.
• Chiffonade-ribbon collards (make this as fine as possible)
• Place in a large bowl.

 

Dressing:

• 6 Tb nut butter (peanut, almond, cashew…)*
• 2-3 Tb white wine vinegar or other light vinegar
• 2 Tb liquid from the marinated/pickled padron peppers

Use the liquid from pepperoncini if you don’t have marinated padrons.

• 1/4 C olive oil
• Add 1 Tb Tamari or Soy Sauce (Use less if your peanut butter is salted)
  

                Whisk it all together.

Salad:

• 1 large bunch of collards-chiffonade
• ½ lb of mushrooms-sweat (see sidebar)
• 1 cup- red cabbage sliced very thin OR
• 1 cup –marinated red onion-sliced in slivers (marinate in a pinch of salt and 3 Tb vinegar of your choice)

 

How to assemble the salad:

• Place all the veggies in a large bowl
• Pour dressing over and work in with tongs, making sure everything is well coated.
• Plate out the salad and top with:
  • A few slices of marinated/ pickled padrons or pepperoncini
  • 1 cup toasted nuts

 

*If you have nut allergy concerns try using roasted, shelled pumpkin seeds both as the “nut butter” and for crunch in the salad.

 

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